Best 6 Turn The Oven Off Prime Rib Roast Recipes

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**Prime Rib Roast: A Culinary Masterpiece for Special Occasions**

Prime rib roast is a luxurious and delectable cut of beef that has captivated taste buds for generations. Carved from the rib section of a steer, this prized joint boasts a rich marbling that promises exceptional flavor and tenderness. Whether you prefer a classic prime rib with a crispy crust and a juicy, pink interior, or a more adventurous preparation infused with herbs and spices, this versatile cut offers endless possibilities to tantalize your palate. In this comprehensive guide, we present a collection of prime rib roast recipes that cater to various tastes and preferences. From traditional roasting methods to innovative cooking techniques, our recipes will elevate your culinary skills and transform your next special occasion into an unforgettable feast. Indulge in the art of prime rib cookery and create a dish that will leave your guests in awe.

Here are our top 6 tried and tested recipes!

FOOLPROOF RIB ROAST



Foolproof Rib Roast image

I was looking for an easy way to make our Christmas Rib Roast. It turned out PERFECT. Rib Roast can be expensive, so this is a total splurge or special occasion dish. Enjoy.

Provided by SALSIEPIE

Categories     100+ Everyday Cooking Recipes

Time 5h5m

Yield 6

Number Of Ingredients 4

1 (5 pound) standing beef rib roast
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon garlic powder

Steps:

  • Allow roast to stand at room temperature for at least 1 hour.
  • Preheat the oven to 375 degrees F (190 degrees C). Combine the salt, pepper and garlic powder in a small cup. Place the roast on a rack in a roasting pan so that the fatty side is up and the rib side is on the bottom. Rub the seasoning onto the roast.
  • Roast for 1 hour in the preheated oven. Turn the oven off and leave the roast inside. Do not open the door. Leave it in there for 3 hours. 30 to 40 minutes before serving, turn the oven back on at 375 degrees F (190 degrees C) to reheat the roast. The internal temperature should be at least 145 degrees F (62 degrees C). Remove from the oven and let rest for 10 minutes before carving into servings.

Nutrition Facts : Calories 576.1 calories, Carbohydrate 0.6 g, Cholesterol 137.2 mg, Fat 46.2 g, Fiber 0.1 g, Protein 37 g, SaturatedFat 18.6 g, Sodium 879.6 mg, Sugar 0.1 g

CHEF JOHN'S PERFECT PRIME RIB



Chef John's Perfect Prime Rib image

This is a specific formula for achieving a perfectly pink prime rib cooked somewhere a shade under medium rare. To use this method you must have a full-sized, modern oven with a digital temperature setting that indicates when it is preheated. Older ovens with manual controls can vary greatly, and the doors may not have the proper insulation.

Provided by Chef John

Categories     Main Dish Recipes     Roast Recipes

Time 6h30m

Yield 4

Number Of Ingredients 5

4 pounds prime rib roast
¼ cup unsalted butter, softened
1 tablespoon freshly ground black pepper
1 teaspoon herbes de Provence
kosher salt

Steps:

  • Place rib roast on a plate and bring to room temperature, about 4 hours.
  • Preheat an oven to 500 degrees F (260 degrees C).
  • Combine butter, pepper, and herbes de Provence in a bowl; mix until well blended. Spread butter mixture evenly over entire roast. Season roast generously with kosher salt.
  • Roast the 4-pound prime rib (see footnote if using a larger and smaller roast) in the preheated oven for 20 minutes. Turn the oven off and, leaving the roast in the oven with the door closed, let the roast sit in the oven for 2 hours. Remove roast from the oven, slice, and serve.

Nutrition Facts : Calories 1756.9 calories, Carbohydrate 1 g, Cholesterol 361.6 mg, Fat 160.6 g, Fiber 0.4 g, Protein 72.5 g, SaturatedFat 69.5 g, Sodium 342.7 mg

ROAST PRIME RIB



Roast Prime Rib image

The cooking method for this show-stopping roast may seem unconventional, but that's by design: Roasting at an initial high temperature sears the outside into a crust, then shutting off the oven and leaving the roast inside allows it to cook itself to the perfect medium rare. Use that time to whip up the creamy horseradish sauce.

Provided by Food Network Kitchen

Categories     main-dish

Time 2h25m

Yield 10 to 12 servings

Number Of Ingredients 9

2 sticks (1 cup) unsalted butter, at room temperature
1/4 cup prepared horseradish
2 tablespoons mixed or tri-color peppercorns, coarsely cracked
Kosher salt
One 7- to 8-pound boneless prime rib roast
2 cups sour cream
2/3 cup prepared horseradish, drained
Kosher salt and freshly ground black pepper
1 bunch fresh chives, coarsely chopped (about 3/4 cup)

Steps:

  • For the prime rib: Preheat the oven to 500 degrees F. Put the butter, horseradish, peppercorns and 2 tablespoons salt in a medium bowl and stir until evenly combined. Slather the seasoned butter evenly over the top and sides of the roast (leave the bottom bare) and put on a rack set in a large roasting pan. Roast for 35 to 40 minutes (5 minutes per pound), then turn the oven off and let the roast sit inside the oven for 1 1/2 hours (do not open the oven door during this time). It should be dark golden brown on the outside and medium rare on the inside.
  • For the sauce: Meanwhile, whisk the sour cream, horseradish, 2 teaspoons salt and 1 teaspoon pepper together in a medium bowl until well combined. Stir in the chives, cover and refrigerate until ready to serve.
  • Cut the roast into 1-inch-thick slices and serve with the sauce.

TURN THE OVEN OFF! PRIME RIB ROAST



Turn the Oven Off! Prime Rib Roast image

This roast is made on YOUR time schedule. Start it a couple hours ahead of your dinner party, finish it when you are ready for it. This is a family favorite NO FAIL ROAST recipe that has been shared throughout my very large family. I have used it on other roasts as well.

Provided by Viki Anderson

Categories     Meat

Time 55m

Yield 1 roast

Number Of Ingredients 5

1 rib roast (any size)
2 tablespoons olive oil
2 tablespoons garlic
2 tablespoons salt
2 tablespoons pepper

Steps:

  • Any size roast.
  • Rub with olive oil.
  • Rub with Salt & Pepper to taste.
  • Garlic Salt (I use fresh minced garlic).
  • Preheat oven to 375°.
  • Place beef (fat-side up on rack) in a roasting pan uncovered in oven for 1 hour AND THEN TURN OFF OVEN.
  • DO NOT OPEN THE OVEN DOOR FOR ANYTHING!
  • NO PEEKING!
  • Before serving, turn oven back on to 300°.
  • 45 minutes before serving the roast will be RARE DONE.
  • 50 minutes before serving the roast will be MEDIUM DONE.
  • 55 minutes before serving the roast will be WELL DONE.
  • Take out of oven and let rest for 10-15 minutes before cutting.
  • PERFECT EVERY TIME.

PERFECT PRIME RIB



Perfect Prime Rib image

I saw this made on a video and my mouth was was watering! Prime Rib is so expensive I can't bear to ruin a cut, so here it is. Perfection!

Provided by pammyowl

Categories     Winter

Time 5h

Yield 4 serving(s)

Number Of Ingredients 5

4 lbs prime rib roast
1/4 cup unsalted butter, softened
1 tablespoon fresh ground black pepper
1 teaspoon herbes de provence or 1 teaspoon thyme, whatever you like best
kosher salt

Steps:

  • Place rib roast on a plate and bring to room temperature, about 4 hours.
  • Preheat an oven to 500 degrees F (260 degrees C).
  • Combine butter, pepper, and herbes de Provence in a bowl; mix until well blended. Spread butter mixture evenly over entire roast. Season roast generously with kosher salt.
  • Roast the 4-pound prime rib (see footnote if using a larger and smaller roast) in the preheated oven for 20 minutes. Turn the oven off and, leaving the roast in the oven with the door closed, let the roast sit in the oven for 2 hours. Remove roast from the oven, slice, and serve.
  • Tip*.
  • Your cooking times will vary depending on the size of your prime rib roast. To calculate your cooking time, multiply the exact weight of the roast by 5. Round the resulting number to the nearest whole number. The rib is cooked at 500 degrees F for exactly that many minutes. For example, for a 6 pound roast: 6x5=30, so cooking time is 30 minutes. Turn the oven off and wait 2 hours before opening the oven door. Remove the prime rib and slice into the most perfectly medium-rare meat you've ever see.

Nutrition Facts : Calories 1920.4, Fat 164.4, SaturatedFat 70.6, Cholesterol 416.1, Sodium 296.7, Carbohydrate 1.1, Fiber 0.4, Protein 102.7

OFF-OVEN ROAST BEEF



Off-Oven Roast Beef image

Provided by Sam Sifton

Categories     dinner, one pot, main course

Time 2h30m

Yield 4 to 6 main courses, with leftovers for sandwiches

Number Of Ingredients 6

1 beef roast, like top, eye or bottom round, approximately 3 pounds
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
3 cloves garlic, peeled and minced
1 tablespoon olive oil
Red-pepper flakes to taste

Steps:

  • Remove roast from refrigerator. Preheat oven to 500 degrees.
  • In a small bowl, mix together salt, pepper, garlic, olive oil and red-pepper flakes to create a kind of paste. Rub this all over the roast. Place beef in a roasting pan or cast-iron skillet, fat-side up, and put in oven. Cook undisturbed for 5 minutes per pound.
  • Turn off oven. Do not open oven door. Leave roast to continue cooking, undisturbed, for two hours.
  • After two hours, remove roast from oven. Slice and serve alongside, ideally, a watercress salad, some skillet-fried potatoes and a small tureen of Henry Bain sauce.

Tips:

  • Choose the right cut of meat: Look for a prime rib roast that is well-marbled with a nice layer of fat. This will help to keep the meat moist and flavorful during cooking.
  • Season the roast generously: Use a generous amount of salt and pepper, as well as any other desired seasonings, such as garlic, rosemary, or thyme. Make sure to season the meat all over, including the sides and ends.
  • Cook the roast to the desired doneness: The USDA recommends cooking prime rib roast to an internal temperature of 135°F for rare, 145°F for medium-rare, and 160°F for medium. However, you can cook the roast to any desired doneness based on your personal preference.
  • Let the roast rest before carving: Once the roast is cooked, remove it from the oven and let it rest for at least 15 minutes before carving. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful roast.

Conclusion:

Using the "turn the oven off" method is an excellent way to cook a prime rib roast. This method results in a juicy, tender, and flavorful roast that is perfect for a special occasion dinner. Be sure to follow the tips above to ensure that your roast turns out perfectly.

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